Chicken Tikka Masala is classic Indian recipe that features tender chicken pieces marinated in an aromatic mixture of yogurt and spices, then seared to golden perfection. The chicken is nestled into a velvety sauce of onions, garlic, ginger, and a tapestry of spices, finished with a generous pour of thickened cream for that irresistible richness. Garnished with fresh cilantro, this dish is a celebration of flavors that promises to transport you to the vibrant streets of its origin with every mouthful. Serve it up with fluffy basmati rice or warm naan for a complete culinary experience.
How to prepare Chicken Tikka Masala
Ingredients:
For the Chicken Tikka:
- 500 grams of boneless chicken, cut into pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons cumin powder
- 2 teaspoons red chili powder
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ginger, minced
For the Masala:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 2 tbsp tomato paste
- 400 ml thickened cream
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Marinate the Chicken: In a bowl, combine the yogurt, lemon juice, cumin, chili powder, black pepper, cinnamon, salt, and minced ginger. Add the chicken pieces to the marinade, ensure they're well coated, and let them marinate in the refrigerator for at least 1 hour, but preferably 3-4 hours.
- Cook the Chicken: heat the oil over medium heat, in a skillet add chicken and cook until golden brown on both sides and cooked through. Set aside.
- Prepare the Sauce: in the same skillet, add onion and cook until translucent. Then add garlic and minced ginger and cook for another minute.
- Add the turmeric, cumin, paprika, and garam masala. Stir well to combine and cook for a couple of minutes to allow the spices to bloom. Add tomato paste and cook for another minute.
- Finish the Dish: Add the cooked chicken pieces to the sauce. Stir in the heavy cream, and season with salt to taste. Simmer for another 10 minutes.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or both.
- Dobar tek!
How to Serve and Pair:
Serving Suggestions: Chicken Tikka Masala is a rich and flavorful dish best served with steamed basmati rice or warm naan bread to soak up the delicious sauce. It can also be accompanied by a side of cucumber raita or a simple green salad to balance the richness of the masala.
Pairing: A full-bodied red wine like a Shiraz or a Malbec can complement the bold flavors of the dish. For beer lovers, an IPA or a lager can work well with the spices. If you prefer non-alcoholic beverages, a mango lassi or a spiced chai tea would be delightful choices.
Dietary Information:
- Contains Dairy: This recipe includes yogurt and heavy cream. For a dairy-free version, you can substitute with coconut yogurt and coconut cream.
- Gluten-Free: Chicken Tikka Masala is naturally gluten-free, making it a suitable option for those with gluten sensitivities.
- High in Protein: The chicken in this dish provides a good source of protein.
Make-Ahead Tips:
- Marinating the Chicken: The chicken can be marinated up to 24 hours in advance, enhancing the flavors. Keep it refrigerated until ready to cook.
- Prepping the Base: The onions, garlic, and ginger can be chopped and stored in the refrigerator a day ahead to save on prep time.
- Sauce Preparation: The masala sauce can be prepared a day in advance and stored in the refrigerator. When ready to serve, reheat the sauce, add the cooked chicken, and continue with the final steps of the recipe.
- Reheating: Leftovers can be stored in the refrigerator and reheated gently on the stove or in the microwave, making this dish great for meal planning.
Easy Chicken Tikka Masala Recipe
Chicken Tikka Masala
Ingredients
For the Chicken Tikka:
- 500 g boneless chicken breast cut into bite-size pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp cumin powder
- 2 tsp red chili powder
- 1 tsp black pepper
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp ginger minced
For the Masala:
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tsp  turmeric
- 2 tsp  ground cumin
- 2 tsp  paprika
- 2 tsp  garam masala
- 2 tbsp tomato paste
- 400 ml thickened cream
- salt to taste
For garnish, optional:
- Fresh cilantro chopped
Instructions
- Marinate the Chicken: In a bowl, combine the yogurt, lemon juice, cumin, chili powder, black pepper, cinnamon, salt, and minced ginger. Add the chicken pieces to the marinade, ensure they're well coated, and let them marinate in the refrigerator for at least 1 hour, but preferably 3-4 hours.
- Cook the Chicken: heat the oil over medium heat, in a skillet add chicken and cook until golden brown on both sides and cooked through. Set aside.
- Prepare the Sauce: in the same skillet, add onion and cook until translucent. Then add garlic and minced ginger and cook for another minute. Add the turmeric, cumin, paprika, and garam masala. Stir well to combine and cook for a couple of minutes to allow the spices to bloom. Add tomato paste and cook for another minute.
- Finish the Dish: Add the cooked chicken pieces to the sauce. Stir in the heavy cream, and season with salt to taste. Simmer for another 10 minutes.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or both.
- Dobar tek!
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